20 Minutes • Low FODMAP • Gluten-free • Vegetarian • Serves 2 • This is the perfect quick dinner when you have some leftover cooked rice and a few vegetables in your fridge. The flavors, textures, and colors are wonderful and it all comes together in a matter of minutes so it’s the perfect weeknight or any night dinner.

Ingredients

2 tablespoons garlic-infused olive oil

4 green onions (green part only), chopped

8 ounces oyster mushrooms, chopped

1 large carrot, chopped

1 tablespoon fresh thyme, chopped 

1/2 cup pine nuts

1 - 2 tablespoons butter 

1 cup cooked rice (I like short grain brown rice best for this dish)

2 eggs, cooked sunny side up

Salt and pepper

Directions

Heat oil in a large frying pan. When hot, add green onions, mushrooms, carrots, thyme, and pine nuts. Cook stirring frequently. until the carrots are softened and the mushrooms are getting a bit crisp.

Add the butter to the pan, then the rice, and continue to saute to over medium-high heat. Cook until rice is heated through. Add salt and pepper to taste.

Meanwhile, prepare the eggs in a small frying pan with a bit of olive oil to prevent sticking. Cover to cook the top of the egg without burning the bottom. Cook just until the yolk is set but still soft.

To serve put rice in a bowl and add the egg on the top.

Add a sprinkle of salt and pepper or even a bit more fresh thyme if you like.

Eat and enjoy every bite because you can!

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